Description
Hearty New England seafood chowder blends creamy richness with ocean-fresh treasures, delivering comfort in each luxurious spoonful. Packed with tender fish, plump shrimp, and delicate clams, this soul-warming dish invites coastal memories to your dinner table.
Ingredients
Scale
Seafood:
- 1 pound (454 grams) shrimp, peeled and deveined
- 0.5 pound (227 grams) scallops
- 1 pound (454 grams) cod or haddock, cut into chunks
Vegetables and Herbs:
- 2 medium potatoes, diced
- 1 large onion, chopped
- 2 stalks celery, sliced
- 2 medium carrots, diced
- 2 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon thyme
Liquids and Thickeners:
- 4 cups (946 milliliters) chicken or vegetable broth
- 2 cups (473 milliliters) half-and-half or heavy cream
- 2 tablespoons butter
- 2 tablespoons flour
- Salt and pepper to taste
Instructions
- Prepare the aromatic base by melting butter in a large pot over medium heat. Gently sauté onions, celery, and carrots until they become translucent and tender, releasing their sweet flavors (approximately 5 minutes). Introduce minced garlic and fragrant thyme, stirring to combine.
- Dust the softened vegetables with flour, creating a light coating that will help thicken the chowder. Cook the flour for 2-3 minutes to eliminate any raw flour taste. Slowly pour in the broth, whisking continuously to prevent lumps from forming.
- Add diced potatoes and a bay leaf to the liquid. Allow the mixture to simmer gently, creating a rich foundation for the chowder. Cook until potatoes become fork-tender, about 12-15 minutes.
- Carefully introduce shrimp, scallops, and selected fish into the simmering broth. Cook the seafood delicately, ensuring each piece is just cooked through but remains tender and succulent (4-5 minutes).
- Reduce heat to low and gently stir in half-and-half, warming the cream without bringing it to a boil. This step will create a luxuriously smooth and creamy texture.
- Taste and adjust seasoning with salt and freshly ground black pepper. Remove the bay leaf to prevent any bitter undertones.
- Ladle the chowder into warm bowls and garnish with freshly chopped parsley or chives for a burst of color and fresh flavor.
Notes
- Choose high-quality, fresh seafood for the most delicious and flavorful chowder.
- Adjust cooking time for different seafood types to prevent overcooking, which can make them tough and rubbery.
- For a lighter version, substitute half-and-half with low-fat milk or a dairy-free alternative like coconut milk for a creamy texture.
- Enhance the chowder’s depth by adding a splash of white wine or a pinch of smoked paprika during the vegetable sautéing stage.
- Prep Time: 5 minutes
- Cook Time: 84 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 100 mg